Cherry Ricotta Ice Cream Recipe

A Happy Little Accident

I first made this ice cream by mistake. I was aiming for a cherry cheesecake. My ricotta was sitting right there. I thought, why not? I mixed it all up. The result was a happy surprise.

It was so creamy and light. The cherries were like little sweet pockets. I still laugh at that kitchen mix-up. Sometimes the best things are not planned at all. Have you ever had a happy cooking accident? What did you make?

Why Ricotta is a Secret Star

Ricotta cheese is not just for lasagna. It makes ice cream wonderfully smooth. It is not as heavy as cream cheese. It lets the cherry flavor shine through. Doesn’t that sound perfect?

This matters because good food should make you feel good. A lighter ice cream can be a real treat on a hot day. It feels a little bit special. Fun fact: Ricotta means “recooked” in Italian! They make it from the whey left over from other cheeses.

Let’s Get Mixing

Start by chopping your pitted cherries. I like to make the pieces small. Then, just put everything in a bowl. The ricotta, sugar, vanilla, and half & half all go in. Give it a good stir until it’s friendly.

Now, let your ice cream maker do its magic. It whips air into the mix. This makes it soft and scoopable. Once it looks frozen and creamy, put it in a cold container. The final freeze makes it firm. Are you a fan of chunky or smooth ice cream?

The Magic of Real Fruit

Using fresh cherries is a game changer. Their flavor is bright and sunny. It tastes like summer in a bowl. The little red bits look so pretty in the white cream.

This matters because real food connects us. It connects us to the seasons and to each other. Sharing a bowl of this ice cream is a simple joy. It is a small way to show someone you care.

A Treat to Share

This ice cream is best shared with people you love. Serve it on a porch swing or at a picnic table. Watch how it makes people smile. The vanilla and cherry smell is amazing.

Food is about more than just eating. It is about the memories we make. What is your favorite food memory from when you were young? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
Fresh Cherries, pitted	1 cup	Chopped into small pieces
Ricotta	1¼ cup
Vanilla Paste	1 Tb
Ultrafine Sugar	1/3 cup
Half & Half	1 cup

A Sweet Summer Memory in a Bowl

My grandpa had a cherry tree in his backyard. Its branches were perfect for climbing. Every July, we would pick buckets of ruby-red fruit.

Our hands would be stained with sweet juice. This ice cream reminds me of those sunny afternoons. It is creamy, fruity, and so simple to make.

You do not need any eggs or cooking. Just mix everything together. The ricotta cheese makes it wonderfully smooth and rich.

Ingredients

• 2 cups fresh cherries, pitted and chopped
• 2 cups ricotta cheese
• 1 cup half & half
• 3/4 cup sugar
• 1 teaspoon vanilla paste or extract

Instructions

Step 1: First, wash and pit your fresh cherries. Then chop them into small, bite-sized pieces. I like to save a few for a pretty topping later. Be careful, the red juice can splash! I still laugh at that.

Step 2: Now, grab a big mixing bowl. Put the ricotta, half & half, sugar, and vanilla paste in it. Stir it all until it is perfectly smooth. Doesn’t that smell amazing? (A hard-learned tip: If your ricotta is lumpy, give it a quick blend first.)

Step 3: Gently fold your chopped cherries into the creamy mixture. Then, put the whole bowl in the fridge to get cold. While it chills, place your empty ice cream container into the freezer. A cold container helps the ice cream freeze faster.

Step 4: Now, pour your chilled mixture into the ice cream maker. Churn it according to the machine’s instructions. It will slowly turn thick and frozen. I love watching it swirl. What’s your favorite thing to watch while cooking? Share below!

Step 5: Once it looks like soft-serve, scoop it into your cold container. Smooth the top, cover it tightly, and freeze for at least four hours. This wait is the hardest part, I know. But it is worth it for that perfect, scoopable texture.

Cook Time: 4–6 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings
Category: Dessert, Ice Cream

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with so many different flavors. Here are a few of my favorite ways to change it up.

Chocolate Chip Cheer: Swap the cherries for mini chocolate chips. It tastes like a frozen cannoli. My grandson requests this one every time.

Lemon Berry Bliss: Use mashed raspberries and a big squeeze of lemon zest. It is so bright and sunny. It just makes you feel happy.

Honey & Toasted Almond: Replace the sugar with honey. Stir in some chopped, toasted almonds at the end. It has a wonderful, cozy crunch.

Which one would you try first? Comment below!

Serving Your Sweet Creation

Now for the best part, eating it! A simple scoop in a bowl is just perfect. But you can make it extra special, too.

I love to crumble an amaretti cookie on top. The crunch is lovely. Or, make a mini ice cream sandwich with two wafer cookies. So fun!

For a drink, a fizzy glass of lemonade is my go-to. For the grown-ups, a small glass of sweet dessert wine is a dream. Which would you choose tonight?

Keeping Your Cherry Ricotta Ice Cream Perfect

Let’s talk about storing your lovely ice cream. Always use a container with a tight lid. This keeps your dessert creamy and stops freezer smells.

I once used a bowl with just foil on top. The ice cream got icy and tasted like my frozen peas. A good container makes all the difference. It keeps your hard work tasting fresh and sweet.

You can easily double this recipe for a party. Just churn it in two batches if your machine is small. This is called batch cooking. It saves you time later when you want a quick treat.

Storing food well matters. It shows care for the ingredients and for yourself. You deserve a perfect scoop every time. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Ice Cream Hiccups

Sometimes our cooking has little problems. Do not worry. Here are some easy fixes. First, your ice cream is too soft after churning.

This means it needs more freezer time. I remember when I was too eager to try mine. I learned patience makes it creamier. Freezing it solid for four hours is key.

Second, the cherries might sink to the bottom. Chop them into very small pieces. This helps them stay mixed in. It makes every bite full of flavor.

Third, the mixture might not be sweet enough for you. Taste it before you churn it. You can add a tiny bit more sugar. Fixing small issues builds your cooking confidence. It also makes the final flavor just right for you. Which of these problems have you run into before?

Your Cherry Ricotta Ice Cream Questions

Q: Is this recipe gluten-free?
A: Yes, it is. All the ingredients are naturally free from gluten.

Q: Can I make it ahead?
A: Absolutely. Make it up to a week before you need it.

Q: What if I do not have fresh cherries?
A: Frozen pitted cherries work wonderfully. Just thaw and chop them first.

Q: Can I make a bigger batch?
A: You can double the recipe. Just churn it in separate batches.

Q: Any optional tips?
A: A pinch of salt makes the cherry flavor pop. Fun fact: a little salt makes sweet things taste even sweeter! Which tip will you try first?

A Sweet Note From My Kitchen to Yours

I hope you love making this ice cream. It is a joy to share these recipes with you. Food is best when made with happy hands.

I would be so thrilled to see your creation. Please share a picture of your beautiful ice cream. It makes my day to see your kitchen wins. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Grace Ellington.